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Toasted Coconut and Blueberry Muffins

I made these muffins for my kids and husband on Sunday morning. They were super quick and easy to make and they smelled amazing while they baked in the oven. These muffins were the perfect way to use up my tart blueberries that I had in the refrigerator. The kids ABSOLUTELY loved the muffins and so did my husband. They didn’t last long and the kids have already asked for another batch. I’d say that makes this recipe a keeper!

Toast 1/2 cup of coconut. Place the coconut in a thin layer on a baking sheet. Place into the oven and watch very carefully so it doesn’t burn. Toss to brown evenly. Remove from the oven and let it cool.

Combine flours, baking powder, salt, and sugar together in a large bowl. Add the toasted coconut and combine.

Using an immersion blender, mix together the egg, butter, milk, and vanilla until well combined. Slowly pour the dry ingredients into the wet ingredients and mix well. Fold in most of the blueberries gently into the muffin batter.

Divide the batter among muffin cups (I only used 11 of the cups). Sprinkle the (un-toasted) coconut evenly over the top of each muffin followed by the remaining blueberries.

Bake for 18-20 minutes or until a tester inserted into the center of a muffin comes out clean. Cool for a few minutes in the muffin tin then remove from the tin and let them cool on a cooling rack. Enjoy.

Instructions

Toast the coconut. Place the coconut in a thin layer on a baking sheet. Place into the oven and watch very carefully so it doesn't burn. Toss to brown evenly. Remove from the oven and let it cool.

Combine flours, baking powder, salt, and sugar together in a large bowl. Add the toasted coconut and combine.

Using an immersion blender, mix together the egg, butter, milk, and vanilla until well combined. Slowly pour the dry ingredients into the wet ingredients and mix well. Fold in most of the blueberries gently into the muffin batter.

Divide the batter among muffin cups (I only used 11 of the cups). Sprinkle the (un-toasted) coconut evenly over the top of each muffin followed by the remaining blueberries.

Bake for 18-20 minutes or until a tester inserted into the center of a muffin comes out clean. Cool for a few minutes in the muffin tin then remove from the tin and let them cool on a cooling rack. Enjoy.

I’ve been craving coconut all week and was actually trying to think of what to pair it with in a muffin. I was thinking dates but after seeing these I’m going to go with blueberries. Now I just have to get to a grocery store.

Hi! I am thinking of making these this weekend but in reviewing the recipe I have a few questions. Why do the blueberries need to be divided? It looks like they all go in at once? Also, so the muffins bake at 400 degrees or is that just the temp to toast the coconut and then they should be baked at a lesser temperature? Thanks – can’t wait to try these!

I am sorry the recipe wasn’t more clear, I have corrected that. You cook the muffins at 400 degrees as well as toast the coconut. You add most of the blueberries into the batter but sprinkle a few on the top of each muffin along with the coconut. I hope this helps.

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I replace the butter with Almond Oil and the Milk with Coconut and used 1/4 cup of sugar and my 16 month old loved them. I have since done a few variations including swapping the blueberries for chocolate chips which disappeared very quickly!

I am sad to say that these did not turn out amazing. The texture was quite good, as well as the appearance, but they were almost flavourless. I used coconut oil instead of butter to try and amp up the cocnut flavour, but it didn’t seem to make much of a difference.